This Smoked Duck Breast and Cherry Crostini is an elegant and flavorful appetizer that combines rich, smoky duck breast with a sweet and tangy cherry compote, all layered on a crispy baguette slice. The balsamic glaze adds depth, while microgreens and crushed pistachios provide a fresh and nutty contrast. It’s a sophisticated small bite, perfect for cocktail parties or holiday gatherings.
Makes 12 Crostini
For the Crostini
1 baguette, sliced into ½-inch rounds
2 tbsp olive oil
1 clove garlic, peeled (for rubbing the crostini)
For the Smoked Duck Breast
1 smoked duck breast, thinly sliced
For the Cherry Compote
1 cup fresh or frozen cherries, pitted and halved
2 tbsp balsamic vinegar
1 tbsp honey
½ tsp fresh thyme leaves
¼ tsp salt
¼ tsp black pepper
For Garnish
1 tbsp balsamic glaze (for drizzling)
¼ cup microgreens (such as arugula or baby basil)
2 tbsp crushed pistachios
Prepare the Cherry Compote
1
- In a small saucepan over medium heat, combine cherries, balsamic vinegar, honey, thyme, salt, and black pepper.
- Simmer for 10-12 minutes, stirring occasionally, until the cherries soften and the mixture thickens slightly.
- Remove from heat and let cool slightly.
Prepare the Crostini
2
- Preheat oven to 375°F (190°C).
- Brush baguette slices with olive oil and place on a baking sheet.
- Bake for 8-10 minutes, flipping halfway, until golden and crispy.
- Rub each crostini with a peeled garlic clove for extra flavor.
Assemble the Crostini
3
- Spread a small spoonful of cherry compote on each crostini.
- Top with a thin slice of smoked duck breast.
- Drizzle with balsamic glaze.
- Garnish with microgreens and crushed pistachios.
Serve and Enjoy!
4
- Arrange the crostini on a serving platter.
- Serve immediately while crisp and fresh.
Pro Tips
5
- For extra crunch, toast the pistachios before garnishing.
- If you can’t find smoked duck breast, use seared duck breast slices instead.
- Pair this dish with a glass of Pinot Noir or a dry Riesling for an exquisite experience.
CategoryAppetizers, Bites/Snacks, Meat, Poultry
Ingredients
Makes 12 Crostini
For the Crostini
1 baguette, sliced into ½-inch rounds
2 tbsp olive oil
1 clove garlic, peeled (for rubbing the crostini)
For the Smoked Duck Breast
1 smoked duck breast, thinly sliced
For the Cherry Compote
1 cup fresh or frozen cherries, pitted and halved
2 tbsp balsamic vinegar
1 tbsp honey
½ tsp fresh thyme leaves
¼ tsp salt
¼ tsp black pepper
For Garnish
1 tbsp balsamic glaze (for drizzling)
¼ cup microgreens (such as arugula or baby basil)
2 tbsp crushed pistachios
Directions
Prepare the Cherry Compote
1
- In a small saucepan over medium heat, combine cherries, balsamic vinegar, honey, thyme, salt, and black pepper.
- Simmer for 10-12 minutes, stirring occasionally, until the cherries soften and the mixture thickens slightly.
- Remove from heat and let cool slightly.
Prepare the Crostini
2
- Preheat oven to 375°F (190°C).
- Brush baguette slices with olive oil and place on a baking sheet.
- Bake for 8-10 minutes, flipping halfway, until golden and crispy.
- Rub each crostini with a peeled garlic clove for extra flavor.
Assemble the Crostini
3
- Spread a small spoonful of cherry compote on each crostini.
- Top with a thin slice of smoked duck breast.
- Drizzle with balsamic glaze.
- Garnish with microgreens and crushed pistachios.
Serve and Enjoy!
4
- Arrange the crostini on a serving platter.
- Serve immediately while crisp and fresh.
Pro Tips
5
- For extra crunch, toast the pistachios before garnishing.
- If you can’t find smoked duck breast, use seared duck breast slices instead.
- Pair this dish with a glass of Pinot Noir or a dry Riesling for an exquisite experience.
Notes
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